By Brittanie Peterson
Rinse and drain the black beans if using canned beans. Set aside.
Halve the cherry tomatoes and chop the red onion finely. Roughly chop the cilantro.
In a large mixing bowl, combine the cooked quinoa, black beans, corn kernels, cherry tomatoes, red onion, and cilantro.
Dice the avocado and add it to the salad mixture in the bowl.
Drizzle the lime-cilantro vinaigrette over the salad. Season with salt and pepper to taste.
Mix all the ingredients gently until the salad is well combined and the dressing is evenly distributed.
Serve fresh or chill in the refrigerator for 10 minutes before serving to allow flavors to meld.
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This Salad Mexican Vegetarian recipe is ready in 20 minutes and features cooked quinoa, black beans, corn kernels and other delicious ingredients. Contains 270 calories total.
Rinse and drain the black beans if using canned beans. Set aside.
Halve the cherry tomatoes and chop the red onion finely. Roughly chop the cilantro.
In a large mixing bowl, combine the cooked quinoa, black beans, corn kernels, cherry tomatoes, red onion, and cilantro.
Dice the avocado and add it to the salad mixture in the bowl.
Drizzle the lime-cilantro vinaigrette over the salad. Season with salt and pepper to taste.
Mix all the ingredients gently until the salad is well combined and the dressing is evenly distributed.
Serve fresh or chill in the refrigerator for 10 minutes before serving to allow flavors to meld.
Calories per Serving: 270
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